Bombay-style jacket potatoes
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
- Dietary
- Egg-freeNut-freeVegetarian
Give basic baked potatoes a serious upgrade with very little effort by adding Indian-spices to a tin of baked beans. The toppings are what really elevates this recipe though with grated cheese, crispy onions and sweet, tangy tamarind chutney working magic.
By Rene Subash
Ingredients
- 2 baking potatoes
For the spiced beans
- 1 tbsp oil
- 1 tsp black mustard seeds
- 1 small onion, chopped
- ½ tsp garam masala
- ½ tsp Kashmiri chilli powder
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- ½ tsp garlic powder
- 400g–420g tin baked beans
- 2 tbsp fresh coriander
- salt and pepper
To assemble
- 2 tbsp butter
- 4 tbsp grated cheese (optional)
- 2 tbsp crispy onions (optional)
- 2–4 tsp tamarind chutney (optional)
Method
Pierce two potatoes with a fork and cook in the microwave on high for 5 minutes. Wrap each potato individually in kitchen foil and air fry for 40–45 minutes at 200C. (If the potato is on the bigger side, it might take longer for it to fully cook through so add on time accordingly.)
To make the spiced beans, heat the oil in a frying pan over a medium heat. Add the mustard seeds and fry until they start to pop. Add the onion and fry until golden.
Stir in the garam masala, chilli powder, turmeric, cumin and garlic powder and cook for 1 minute.
Add the baked beans and simmer for 2–3 minutes. Season with salt and pepper and stir in the coriander.
To assemble, split the baked potatoes add the butter and the grated cheese, if using.
Spoon over the spiced beans and top with the crispy onions and tamarind chutney, if using.
